Makes 3 servings (2 crab cakes per serving)

Ingredients

• 1 can (170 g) chunk crab meat, drained 
• ½ cup cauliflower florets
• 1 large egg 
• 2 tbsp whole wheat flour 
• 3 tbsp bread crumbs 
• 2 tbsp plain Greek yogurt 
• 3 tbsp minced red pepper
• 1 tsp lemon juice 
• 1 tbsp chopped green onion
• Pinch salt 
• 1 tsp pepper 
• 1 tbsp canola oil

Preparation

1. Preheat oven to 400°F. 
2. Bring a pot of water to a boil. Cook the cauliflower until tender, about 5 – 6 minutes. 
3. Drain cauliflower and place in a large bowl. Coarsely mash the cauliflower with a fork. Add remaining ingredients except the canola oil and mix well.   
4. Form the crab mixture into patties, using about 1/4 cup per patty. 
5. Transfer crab patties to a baking sheet lined with parchment paper then drizzle the canola oil over the cakes.  
6. Bake for 10 minutes, then flip crab cakes and cook for another 10 minutes.
7. Serve and enjoy!   

 

Nutritional analysis per serving: 116 calories, 5 g fat, 8 g protein, 10 g carbohydrate (8 g available carbohydrate), 2 g fibre 

My Viva Plan® Servings: 1 protein, 1 fat

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